Yom Tov Tzimmes

 

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• Cooking and Prep: 1.5 h
• Serves: 12
• No Allergens

Tzimmes today often takes a back seat to string beans, cauliflower, and other vegetables. This dish is synonymous with Rosh Hashanah and is different from the typical simple sweet carrots. It takes just a few minutes to put together, and then you let it simmer until your house is infused with sweet fragrances. It adds vibrant color to your Yom Tov table, too. Thanks, Shoshi, for another winner.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

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Ingredients (9)

Main ingredients

• 3 tablespoons oil

• 1/2 teaspoon Haddar Kosher Salt

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  Haddar Kosher Salt

• 1/3 cup sugar

• 1/3 cup Gefen Honey

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  Gefen Pure Honey

• 3/4 – 1 teaspoon cinnamon

• 6 and 1/2 –7 cups multi-colored carrots, sliced into rounds

• 3/4 cup Gefen Pineapple Tidbits, drained

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  Gefen Pineapple Tidbits

• 3/4 cup pitted prunes, washed and checked

Sommelier Suggests

• Mt. Tabor Gewurztraminer

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  Mt. Tabor Gewurztraminer

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Start Cooking

Prepare the Tzimmes

1. In a medium-sized pot, place the oil, salt, sugar, honey, and cinnamon and cook over medium-low heat until the sugar melts, stirring occasionally.

2. Add the carrots and cook for one hour, or until soft.

3. Add pineapple and prunes and cook for an additional half hour.

4. Taste and adjust seasoning if necessary. (If you like it extra sweet, use half a cup each sugar and honey.)

Tip:

This freezes well. Freeze any leftovers for Succos or be organized and double it from the get-go so you’re well prepared.

Credits

Photography: Moishe Wulliger

Food Styling: Renee Muller